Stir Fry
Published on Tuesday, September 22, 2009. PRINT THIS RECIPE
4 servings
Calories - 103
Fat - 7.2 g
Fiber - 3.1 g
Protein - 3.8 g
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 scallion, thinly sliced
- 1/2 head of broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
- 1/2 head bok choy, thinly sliced on the diagonal
- 1/2 red pepper, thinly sliced
- 1/2 cup snow peas
- 4 mushrooms, sliced
- 1/2 tsp chili flakes
- 4 tbsp chicken stock
1. In a wok or skillet, saute scallions, garlic, and ginger on low heat for 1 minute
2. Add celery, broccoli, cauliflower, bok choy, and red pepper
3. Saute on medium heat, stirring constantly, until vegetables are halfway cooked.
4. Add snow peas and mushrooms and continue to cook for 2-3 minutes
5. Add chili flakes, chicken stock and bring to a boil.
6. Reduce sauce until vegetables are glazed and shiny, 3-4 minutes.
